Shaved Brussels Sprouts and Pancetta Pizza
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Shaved Brussels Sprouts and Pancetta Pizza
This recipe for Shaved Brussels Sprout and Pancetta Pizza is a sneaky and delicious way to work some more greens onto your pizza! Shaving the sprouts gives them a lighter texture and adding that pancetta really gives this pizza a punch of flavor. We choose to bake this pizza “grandma” style, which means in a pan. It’s easier for serving since this pizza has a lot of toppings!
Pair Recipe with:
Eggplant Caponata
Similar Colavita Recipes:
Bruschetta Pizza
Classic Grandma Pizza Pie
Ingredients
Directions
First, prepare the topping. Heat 1 tbsp Colavita Olive Oil in a medium skillet over medium heat. Add the pancetta, and sauté until cooked, about 5 minutes.
Add the freshly ground black pepper, and sauté for another minute until fragrant.
Add the shaved Brussels sprouts to the pan along with the Colavita White Wine Vinegar and sauté until just wilted, about 3-4 minutes. Remove from the heat and set aside.
Preheat oven to 450°F.
Allow your pizza dough to come to room temperature (if it’s been in the refrigerator, this will take about an hour).
Drizzle a 9”x14” rimmed baking sheet with Colavita olive oil, spreading it over the bottom and sides.
Place the pizza dough onto the baking sheet and stretch to outer corners of baking sheet, creating a rectangle. If the dough stretches back, let it rest for 5 to 10 minutes and stretch again.
Once you’ve stretched the dough, allow it to rest for 10 minutes until slightly puffed.
Sprinkle the Brussels sprout mixture over the top of the stretched out dough.
Drizzle 1 tbsp of Colavita olive oil over the top.
Slide your pizza into the oven and bake for 15-20 minutes (individual ovens will vary, so keep an eye on your pie!) until the crust is golden brown. Rotate the pizza halfway through the baking process.
Remove from the oven and garnish shredded parmesan cheese.
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Ingredients
Directions
First, prepare the topping. Heat 1 tbsp Colavita Olive Oil in a medium skillet over medium heat. Add the pancetta, and sauté until cooked, about 5 minutes.
Add the freshly ground black pepper, and sauté for another minute until fragrant.
Add the shaved Brussels sprouts to the pan along with the Colavita White Wine Vinegar and sauté until just wilted, about 3-4 minutes. Remove from the heat and set aside.
Preheat oven to 450°F.
Allow your pizza dough to come to room temperature (if it’s been in the refrigerator, this will take about an hour).
Drizzle a 9”x14” rimmed baking sheet with Colavita olive oil, spreading it over the bottom and sides.
Place the pizza dough onto the baking sheet and stretch to outer corners of baking sheet, creating a rectangle. If the dough stretches back, let it rest for 5 to 10 minutes and stretch again.
Once you’ve stretched the dough, allow it to rest for 10 minutes until slightly puffed.
Sprinkle the Brussels sprout mixture over the top of the stretched out dough.
Drizzle 1 tbsp of Colavita olive oil over the top.
Slide your pizza into the oven and bake for 15-20 minutes (individual ovens will vary, so keep an eye on your pie!) until the crust is golden brown. Rotate the pizza halfway through the baking process.
Remove from the oven and garnish shredded parmesan cheese.